Volatile Organic Compound

한국환경기술인연합회

환경관리인

1998 .01

Chemical and Volatile Characterization of Structured Lipid from Soybean Oil Containing Conjugated Linoleic Acid

Jeung-Hee Lee ,  Jong Ho Lee ,  Ki-Teak Lee

Journal of Food Science and Nutrition

2003 .09

World Oil Supply and The Role of Soybean Oil

David R. E ,  ickson ,  Tom Eshleman

식품과학과 산업

1983 .12

콩 품종에 따른 발효물의 아미노산과 향기성분 특성

신동선 ,  최혜선 ,  최인덕 외 4명

한국식품영양학회지

2019 .01

脂質 종류에 따른 나일틸라피아의 성장 효과

강석중 ,  최병대 ,  정우건

한국양식학회지

1992 .11

Comparison of Isoflavones and Aroma Volatile Flavor Compounds in Soybean Leaf Tea from Different Cultivation Conditions

Ha Yeon Lee ,  Ju-Young Kim ,  Yun-Hee Choi 외 2명

한국식품영양과학회 학술대회발표집

2017 .10

Factors affecting reduction of furans in coffee model system

Zheng Liwei ,  Hyun Chung ,  Young-Suk Kim

한국식품영양과학회 학술대회발표집

2013 .11

Characteristic Flavor Compounds of Commercial Soybean Paste

Hae-Kyong Pa ,  k ,  Bogim Gil 외 1명

Food Science and Biotechnology

2003 .12

Analysis of Residual Furan in Human Blood Using Solid Phase Microextraction-Gas Chromatography/Mass Spectrometry (SPME-GC/MS)

Yun-Kyung Lee ,  Seung-Won Jung ,  Sung Joon Lee 외 1명

Food Science and Biotechnology

2009 .04

Comparison of Volatile Flavor Compounds of Korean Soybean Pastes(Doenjang) Fermented with Different Grain Sources

Sun-Joo Kum ,  Dae-Jin Kang ,  Byung-Se 외 2명

한국식품영양과학회 학술대회발표집

2012 .10

Analysis of Lipid Oxidation of Soybean Oil using the Portable Electronic Nose

Young Min Yang ,  Kee Young Han ,  Bong Soo Noh

Food Science and Biotechnology

2000 .06

[P1-25] Synthesis and Characterization of Structured Lipids from Docosahexaenoic Acid : Enriched Fish oil and Soybean oil

Yu-mi Kim ,  Ki-Taek Lee

한국식품영양과학회 학술대회발표집

2007 .10

Development of Analysis Condition and Detection of Volatile Compounds from Cooked Hanwoo Beef by SPME-GC/MS Analysis

Ba ,  Hoa Van ,  Olive 외 7명

한국축산식품학회지

2010 .01

어유와 대두유로부터 기능성 유지의 효소적 합성

김유미 ,  전미선 ,  이정희 외 1명

Food Science and Preservation

2008 .06

촉매독이 대두유의 경화에 미치는 영향

이서구 ,  김창식

Applied Biological Chemistry

1993 .01

Effects of sex and line on volatile flavor compound contents in Korean native chicken breast meat

P ,  abuddha Manjula ,  Hee-Bok Pa 외 11명

한국가금학회 정기총회 및 학술발표회

2015 .11

Time Course Effects of Fermentation on Fatty Acid and Volatile Compound Profiles of Cheonggukjang, Using New Soybean Cultivar

Da-Som Kim ,  Ho-Jeong Lim ,  Mi-So Kim 외 1명

한국식품영양과학회 학술대회발표집

2016 .10

Comparative Study on Volatile Flavor Compounds of Traditional Chinese-type Soy Sauces Prepared with Soybean and Defatted Soy Meal

Xian-Li Gao ,  Hai-Feng Zhao ,  Mou-Ming Zhao 외 2명

Food Science and Biotechnology

2009 .12

Correlations of Sensory Evaluations and Volatile Compounds in Korean Soybean Pastes Using Electronic Nose Analysis

Hyeonjin Jeon ,  Sang Hoon Lee ,  Sangsook Kim 외 1명

한국식품영양과학회 학술대회발표집

2017 .10